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Stir-fried Squid with Salted Eggs (ปลาหมึกผัดไข่เค็ม)

It’s always hard to resist the fresh, lovely squids on offer at the Udomsuk market near home. There are squids of varying sizes and hues, nestling amongst baskets of crushed ice. With prices averaging around 180 baht per kilogram, squids—and other seafood—at this market are quite a good deal. Mr. P and I usually walk one round around the market to inspect the day’s offers before deciding on which stall to make purchases from.

A fresh and clear complexion helps of course, but we like our squid to be speckled with spots, have frilly wings and bright eyes, and sport a head of free-flowing tentacles. Just like this lovely gal below. (Okay, I admit I don’t know how to tell the sex of a squid; but this particular one, when I laid it out on the plate, looked to me like a sexy girl in a dress tossing her head of long-flowing hair. ^^)

The two salted eggs—all the way from Surathani—given to me by my good friend May were still sitting in my fridge, so I decided to make plaa muek phat khai khem (ปลาหมึกผัดไข่เค็ม), or stir-fried squid with salted egg. I have fond memories of this dish as Mr.P and I first tried a super yummy version at some restaurant in Ko Chang several years ago. Since then we haven’t tasted any stir-fried squid that was so much to our liking again. They are either too wet, sticky or salty—especially if the egg whites are added too.

Here’s my stir-fried squid with salted egg. I regretted not adding chilli to add more colours to this dish, but otherwise, I’m quite satisfied with how the taste turned out—better than my previous attempts to cook stir-fried squid with salted egg.